Watch Derek’s carving masterclass
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Rachel was delighted to be asked to develop and produce a variety of recipes for the TFTA using the whole bird – They can be viewed here.
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For the stock: Giblets from a Totally Traditional Turkey 1 onion, cut into quarters 2 carrots, cut into chunks 1 stick of celery, cut into chunks 1 fresh bay leaf 3 sprigs of parsley 1 sprig of thyme 5 black …
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1 tbsp rape seed oil 1 small onion, peeled and finely chopped 1 tbsp mild curry paste 1 tsp tomato puree 1 tbsp red wine 125ml chicken stock 1 bay leaf Sea salt and black pepper 1 tsp sugar Juice …
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Serve with toasted bread.
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Layer the bottom of the dish with a little tomato sauce, turkey, butternut squash, spinach, parmesan (reserve 30g) and béchamel sauce, top with the lasagne sheets and repeat, finishing the top off with tomato sauce.
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To assemble the salad, divide the rocket and watercress leaves between 4 plates, layer up the leaves, with the turkey, orange segments, prunes and pecan nuts.
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Makes 4 Turkey and Creamy Stilton Pies
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Season well with sea salt and black pepper and top with another piece of toast, cut in half and spike each half with a cocktail stick and serve with potato crisps.
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Serve the turkey carved with slices of stuffing and warm homemade turkey gravy with sherry.
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